Description
Fluffy, buttery protein donuts ready in about 15 minutes using your air fryer. These hand-formed rings pack protein without tasting like a health-food experiment — quick to shape, super-fast to cook, and perfect glazed, dusted, or dressed up with your favorite toppings.
Ingredients
- All-purpose flour
- Vanilla whey/casein blend protein powder (about 1.5 scoops)
- Granular sugar substitute (measures like sugar)
- Baking powder
- Plain nonfat Greek yogurt
- Light butter (or a buttery spread)
- Glaze: powdered sugar substitute + milk
Instructions
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Combine dry stuff. In a large bowl whisk the flour, protein powder, sugar substitute, and baking powder until evenly mixed.
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Add the fats & dairy. Cut in the butter or mix softened spread with the dry mix, then add the Greek yogurt. Use your hands to bring the mixture into a soft, slightly tacky dough. Work until no dry streaks remain.
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Divide & shape. Break the dough into six even portions. Roll each portion between your palms into a rope, then join the ends to make a ring. Think bagels, not batter—no mold needed.
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Preheat the air fryer. Let the unit warm to 350°F (about 175°C) for a couple minutes. Preheating matters — it helps the exterior set quickly and gives better color.
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Air fry in batches. Arrange donuts with space between them (I fit three at a time). Cook at 350°F for 4 minutes total, flipping after 2 minutes so both sides brown evenly.
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Glaze while warm. Whisk the powdered substitute with milk to your desired consistency. Dip or drizzle warm donuts, let the coating set, and repeat a second dip if you want a thicker finish.
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Serve. Enjoy fresh for the best texture. They also keep well for snacking later.
Notes
- Quick tips & tweaks
- Don’t overwork the dough. Gentle handling keeps donuts tender.
- Preheat the air fryer. Seriously — it shaves time and improves crust.
- If the dough feels sticky, dust your hands with a little flour rather than adding a lot more flour to the bowl.
- For a thinner glaze, add more milk; for a frosting-like finish, use less milk.
- Want color? Add a few drops of food coloring to the glaze before dipping. Fun, right?
- Substitutions & notes
- You can use whey-only protein, but expect a drier texture; a whey/casein blend tends to keep them moister.
- For gluten-free, try a 1:1 gluten-free flour blend — not almond or coconut flour (those won’t give the structure these donuts need).
- Oven option: bake at 375°F for about 6–8 minutes if you prefer baking. Time will vary by oven.
- If you plan to count carbs precisely, remember the powdered glaze adds carbs even if you use a sugar substitute.
- Storage
- Store at room temperature in an airtight container for a day or two.
- Freeze individually wrapped for up to a month; thaw at room temp and warm briefly in the air fryer to revive crispness.
- Bold storage tip: Glazed donuts retain moisture better than powdered ones, so glazed leftovers will stay softer longer.
- Serving ideas
- Classic glaze, cinnamon sugar, chocolate drizzle, or peanut-butter frosting — pick your vibe.
- Make mini versions for parties or stack two with a smear of nut butter for a donut “sandwich.”
Nutrition
- Serving Size: 1 donut
- Calories: 160
- Sugar: 1g
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g